I was determined to find a use for those ugly cake pieces. After all — they still tasted delicious! I felt like they deserved a second chance.

Enter the cake crumb cookie, invented for such a time as this.

Just turn your hunks of disaster cake into legit cake crumbs, add a few ingredients, and — voilà — you have a sort of cake/cookie combo. Almost muffin-like in texture, even. Quite delicious, and much more presentable than a pile of disaster cake, to be sure.

You can make these cookies in several varieties (spice, chocolate chip, chocolate), but I went for coconut. Because, duh. (And also, I was out of chocolate chips but DID have shredded coconut on hand.)

Ingredients:

3 1/2 cups of cake crumbs

4 egg yolks

1/2 teaspoon baking powder

6 Tablespoons cold water

1/2 cup butter, softened

1 teaspoon vanilla

1/2 cup sugar

1 cup shredded coconut

Directions:

Place left over cake (disaster cake) in a mixing bowl and beat until the cake becomes crumbs. Add the rest of the ingredients and beat until well mixed.

Refrigerate dough for 30-45 minutes.

Preheat the oven to 350 degrees and line a baking sheet with a Silpat or parchment paper.